Sausage Breakfast Cups

Get a whole breakfast--eggs, potatoes and sausage--in every bite of these biscuit cups.

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Servings 8

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( 89 ) Ratings

89 Ratings

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Bake-Off® Contest 41, 2004

Mary K. Bucher

Fenton, Missouri

ingredients 13
Prep Time 25 min
Total Time 55 min

Ingredients

1/3: lb bulk pork sausage

1: tablespoon Pillsbury BEST® all-purpose flour

3/4: cup milk

1/8: teaspoon salt

1/2: teaspoon coarse ground black pepper

2: LAND O LAKES® Eggs

1: tablespoon half-and-half

1/2: teaspoon dried parsley flakes

1/8: teaspoon California-style garlic salt or garlic salt

1: tablespoon LAND O LAKES® Butter

1/2: cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

: Fresh parsley, if desired

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Directions

1 Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
2 In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
3 In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
4 Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
5 Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 65mg; 65%;
Sodium: 780mg; 780%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Conservabow

report Posted Feb. 27, 2013 8:51 AM

Can these be made ahead of time and kept in the frig till the next morning? That would make it a quick and easy breakfast.

djbwisconsin

report Posted Jan. 17, 2013 1:02 PM

I have made these several times and everyone loves them. I bought Texas muffin non-stick pans so you have to increase most of the ingredients.

TammiHS

report Posted Oct. 2, 2012 9:17 AM

I have made these and they are yummy. But I have a question: I am going on a weekend trip and wanted to make the mixture ahead of time and keep in cooler on way to cabin, then store in fridge til next morning. Would this work? That way when we wake up we can just stuff em and cook em.

cathyrrooks

report Posted Aug. 31, 2012 3:26 PM

Love this idea! I would add fresh garlic, onions and bell peppers to this. Sounds good and I will probably make this to take to the NASCAR race this Labor Day weekend.

Foxy29

report Posted Feb. 5, 2012 8:55 AM

I make these ahead and freeze. Make sure and place in an airtight container. 1 min in the microwave and my daugher has a tasty breakfast she can take on the run.